Description
Warm up with a delicious Crockpot Chicken Corn Chowder. Discover a cozy recipe for busy weeknights. Try it now!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 4 cups (950ml) low-sodium chicken broth
- 3 cups (450g) fresh or frozen corn kernels
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium russet potatoes, peeled and diced (about 3 cups)
- 2 carrots, peeled and diced (about ¾ cup)
- 2 celery stalks, finely chopped (about ½ cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups (470ml) half-and-half (added later)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (added later)
- 8 slices bacon, cooked and crumbled (for garnish)
- ¼ cup fresh chives or green onions, chopped (for garnish)
Instructions
- Step 1: Prepare the Base Add the diced onion, celery, carrots, minced garlic, diced potatoes, corn kernels, dried thyme, bay leaf, salt, and pepper to your crockpot. Stir these ingredients together to distribute the seasonings evenly. This vegetable base provides the foundational flavors that will infuse throughout your Crockpot Chicken Corn Chowder.
- Step 2: Add Chicken and Broth Place the whole chicken breasts on top of the vegetable mixture. Pour the chicken broth over everything, ensuring the chicken is mostly submerged. The chicken will cook more evenly this way, and placing it on top makes it easier to remove for shredding later.
- Step 3: Cook Cover the crockpot and cook on low heat for 6-7 hours or high heat for 3-4 hours. The slow cooking process allows the flavors to meld beautifully while ensuring the chicken becomes tender enough to shred easily. You’ll know it’s ready when the potatoes are fork-tender and the chicken can be easily pulled apart.
- Step 4: Shred the Chicken About 30 minutes before serving, remove the chicken breasts and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and discard the bay leaf.
- Step 5: Add Creaminess In a small bowl, whisk together the cornstarch and water until smooth. Pour this mixture into the crockpot along with the half-and-half. Stir well to combine. Cover and cook for an additional 30 minutes on high until the chowder has thickened to your desired consistency. The cornstarch activates in the heat, creating that perfect, velvety texture that makes this Crockpot Chicken Corn Chowder so irresistible.
- Step 6: Garnish and Serve Ladle the hot chowder into bowls and top with crumbled bacon and freshly chopped chives or green onions. The bacon adds a wonderful smoky crunch that contrasts beautifully with the creamy soup, while the herbs provide a fresh pop of color and flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg